237gKing Arthur Keto Baking Flour, plus a little extra for rolling(2 cups/450ml)
3wholelarge eggsroom temp is ideal
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Measure out the flour and add to a medium sized mixing bowl. Make a well in the center with your hands or using another small bowl.Add the eggs into the center.
Using a fork, begin by mixing the eggs and bringing little bits of flour into the center until a shaggy dough is formed.
Once a shaggy dough is formed, pour it out onto the table and begin kneading with your hands. You won't need to knead the dough to develop the gluten, you just need it to come together.
Resist the urge to add extra water until the very end. If you can't bring it together, wet your hands and continue mixing until a smooth dough has formed.Wrap with plastic wrap and let rest for at least 1 hour at room temperature or overnight in the fridge.
When you're ready to roll, set up the pasta machine firmly to the table and sprinkle the machine with a dusting of keto flour.Sprinkle the dough with a little keto flour and begin rolling it flat and long with the rolling pin.
Once the dough is thin enough to fit in the pasta machine add it through, starting with the largest number. Continue feeding the dough into the machine until you've gone down about 3-4 numbers. Fold the pasta in 3 and set the machine back to the largest number. Flour the pasta and continue running it through until you reach a size thin enough for pasta.
Cut the pasta into long sheets and flour well.
Run the pasta sheets through a cutter or cut them by hand into your desired shape. Enjoy like normal pasta!
Alternatively, you could pulse the flour and eggs together in a food processor until a shaggy dough is formed and then finish it with your hands.You may want to lightly flour the pasta each time you put it through the pasta machine to prevent it from sticking.